Name: Winter leaf & parsnip salad with walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 10 with other dishes
Cuisine: British
Ingredients: 4 parsnips sliced into 1cm rounds; 2 tbsp vegetable oil; 100g walnut halves; 3 large heads chicory or radicchio, leaves separated; 200g mixed salad leaves such as baby spinach and watercress; John Torode's vinaigrette (see below)

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Winter leaf & parsnip salad with walnuts

Winter leaf & parsnip salad with walnuts

John Torode

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Serves 10 with other dishes

Easy

Prep: 15 mins

Cook: 25 mins

Plus cooling

A star rating of 4.5 out of 5.2 ratingsRate

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John Torode's bitter leaf salad and vinaigrette are a good foil to a creamy tart or rich ham

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 parsnips

sliced into 1cm rounds
2 tbsp vegetable oil
100g walnut

halves
3 large heads chicory

or radicchio, leaves separated
200g mixed salad leaves

such as baby spinach and watercress
John Torode's vinaigrette

(see below)

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Nutrition: per serving

kcal132
fat10g
saturates1g
carbs8g
sugars4g
fibre3g
protein3g
salt0.02g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss the parsnips with the oil in a roasting tin, then roast for 20-25 mins until golden and tender. Add the nuts and roast for 15 mins more until the nuts are coloured. Take from the oven and cool. Can be cooked up to 2 days ahead.
step 2

Put all the leaves, parsnips and nuts into a large serving bowl.
step 3

Make the vinaigrette according to the recipe below and serve on the side – this way your guests can add their own dressing, and your salad won’t go soggy if it’s not eaten straight away.

RECIPE TIPS

JOHN'S VINAIGRETTE

Whisk 1 tbsp Dijon mustard and 5 tbsp red wine vinegar together. Still whisking, add 1 tsp walnut oil and 250ml extra virgin olive oil, then season to taste. Will keep for 1 month in an airtight jar.

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.2 ratings

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